Sugar Calla Lilies

I had some strict Chef Instructors in school. They always had anecdotal instructions about how to test if your product was good. For sugar or chocolate flowers, Chef Folck always would shout "Keep it THIN TO WIN!!" One way to test the thinness of your flowers was to hold them up to the light. If the sun shone through (as it would with a real flower) then you achieved your goal. So above is a shot of my test.

I'm making these mini sugar Calla lilies for a lovely couple's wedding cake due in just about a week. These are completely edible, made out of sugar.

My process isn't easy: I visit the bride's actual florist to pick up a few live models to consult as I make the flowers. This way I can ensure that the sugar flowers on the cake will match the bride's bouquet and the rest of the flowers used throughout the room. If I hadn't picked up a set for this job, I wouldn't have known about the slight green at the tip of the petal or the faint green vein up the back of some. Sure it's a little more labor-intensive, but I want to make sure that whatever I make is perfect. Just like the real flowers, in every sense.

As I made these, I was struck by how the first five or so looked identical. I stepped back and thought about what Callas look like in real life, so began to ripple the edges of a few, alternate the direction of the petal's 'wrap' from flower to flower, and make a few open and a few tight, unopened buds.  This particular breed of white mini Calla has special details that make it really elegant. I can't wait to see them on the cake!

Next up: Blood Orange Truffle practice. A friend of mine has a Blood Orange tree in her yard, and I think it's harvest time... :)